Viva Veg: Latin-Inspired Vegetarian

When you think of Latin food, images of chimichurri steak, pollo a la brasa or lechón may come to mind. However, Latin food is so much more than carnivorous fare! While Latin protein often comes from crabs and mussels in Spanish paella to shredded flank steak in Venezuelan pabellón, many dishes are piled high with legumes, and brimming with vegetables, full of fruits, and fiber-rich grains. When it comes to vegetarian options, rice and beans are just the beginning! 

Latin cuisine offers plenty of traditionally vegetarian foods, such as maíz a la parrilla, or grilled corn, bountiful salads loaded with jicama and avocado, and the requisite black beans, or frijoles negros. But, if you think outside the box, dishes usually based with meat can be made into equally satisfying creations. Pimiento relleno, often stuffed with chopped meat, and empanadas are two perfect examples of traditional Latin dishes that can easily be made a la vegetariana.  So, whether you’re looking for new takes on old classics, or unique Latin-inspired recipes, we’ve got some ideas.

Give traditional black beans, often cooked with sautéed onion, garlic and sweet green, yellow or red pepper, a fresh, tangy and spicy kick by adding lime juice, lime zest, cilantro and serrano ham. Roasted corn on the grill, and then top with chili powder, lime, and cilantro, and sprinkle with crumbled Cotija cheese. The lime adds sweetness and acidity, while the chili adds heat. The cheese lends the perfect amount of salt to pull it all together.

Stuffed peppers, pimientos rellenos, is a versatile dish that can be made with any filling. This version is filled with guiso de papas, a mixture of sautéed onions, garlic, green pepper and chili flakes with baked, cubed potatoes, or rice and beans with some fresh salsa on top. Empanadas, with their recognizable half-moon shape, are usually filled with ground beef or cheese. Here, they are stuffed with the same guiso de papas mixture, and a thin slice of queso blanco fried to bubbly perfection.  

And click here for a bonus video on how to make a beautiful, roasted veggie salad!

Lime Cilantro Caraotas (Black Beans)

A fresh take on frijoles negros, Lime Cilantro Caraotas uses fresh cilantro, lime juice and serrano to kick up the flavor of your plain ol’ beans. Use it as a filling in stuffed peppers, puree it into a spread for creamy black bean dip or make a black bean burger that might even satisfy the meat lovers!

Click here for the full recipe.

Cotija Topped Corn with Chili, Lime, and Cilantro

Roasted corn is already delicious, but topped with crumbly Cotija cheese and a sprinkle of fresh cilantro, this recipe packs on flavor that will surely make it the star at your table.

Click here for the full recipe.

Guiso de Papas al Horno

Comfort food at its finest, Guiso de Papas al Horno takes potatoes, sweet green peppers, onion, garlic and tomato to another level. Throw this dish in the oven, put a timer on it, and forget it until you’re ready to serve. Use as a side dish, or a filling for empanadas or chiles, it’s up to you!

Click here for the full recipe.

Pimiento Relleno

Need ideas for an easy meal? Look no further than Pimientos Rellenos, a savory dish comprised of green peppers stuffed with rice, meat, beans or whatever you have on hand. Make it vegetarian with the guiso de papas and black bean filling, then top with a spicy salsa and queso fresco.

Click here for the full recipe.

Empanadas with Guiso de Papas and Cheese

By flling your empanadas with the guiso de papas recipe above, you’re re-creating a classic with a whole new twist. We love these potato filled pockets, especially with the added bonus of cheese!

Click here for the full recipe.